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Upside-down Cake, Mango

Source of Recipe

Nancy Marcus. Forbidden fruit & forgotten Vegetables. St. Martins Press. NY


List of Ingredients

1/2 C butter softened
1/2 C brown sugar
2 C ripe mango, peeled and cut in 1/4 inch x 3 inch slices
1 1/2 C flour
2 tsp baking powder
1/2 tsp salt
1 C granulated sugar
1 tsp vanilla
2 eggs, lightly beaten
2/3 C milk


Recipe

Preheat oven, 350 degrees.
Melt 1/4 C butter in a 9 inch cast iron skillet over low heat and remove from flame. Sprinkle bottom of pan with brown sugar and arrange mangoes in single layer in pan. Sift dry ingredients together. Cream the remaining 1/4 C butter with sugar until smooth. Add vanilla and eggs, mix well. Add dry ingredients alternately with milk, beating smoth after each addition. Pour batter over mango slices. Bake 45 minutes, or until is well browned and cake tester comes out clean. Cool 10 minutes and invert onto cake plate.